Oka Semolina Gratin
Heat these polenta-like cakes in the oven while the roasted tenderloin rests. Semolina, coarsely ground hard wheat, is available in many grocery stores. Or you can use cornmeal; add 5 minutes to cooking time.
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Ingredients: |
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3 cups |
milk |
750 mL |
|
½ tsp |
salt |
2 mL |
|
1 cup |
coarse semolina |
250 mL |
|
¼ cup |
shredded Oka cheese |
25 mL |
|
1 tbsp |
butter |
25 mL |
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1 |
egg yolk |
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2 tbsp |
grated Parmesan cheese |
25 mL |
Instructions:
In saucepan over medium heat, bring milk and salt to simmer. Stir in semolina in thin steady stream; cook, stirring constantly, until very thick and hard to stir, about 4 minutes. Remove from heat; stir in Oka and butter until melted. Stir about 1/2 cup (125 mL) into egg yolk; stir back into saucepan. Scrape onto foil-lined baking sheet, shaping and smoothing to form 12– x 6-inch (30 x 15 cm) rectangle about 1/2 inch (1 cm) thick; level edges with ruler. Sprinkle with Parmesan. Let cool.
Cut semolina into 8 squares. Cut each in half diagonally to make 2 triangles. Place on parchment paper-lined or greased baking sheet. (Make-ahead: Cover with plastic wrap and refrigerate for up to 2 days.)
Bake in 450 ˚F (230 ˚C) oven until hot, 15 minutes. Broil until lightly browned, 2 minutes.
Makes 8 servings: about 173 cal. per serving
